Fish in aspic

Last Updated on October 1, 2024

Spicy dish prepared with fish in pickle, yoghurt sauce, gelatin and other ingredients.

Ingredients:

300 g of fish in pickle 150 g sterilised cucumbers 150 g celery 20 g gelatin 500 ml meat broth 5 pcs quail eggs 1 pcs carrots 1 pc spring onions 1 pc red peppers 4 tbsp vinegar pinch of crushed pepper green parsley dill sour For dipping: 4 tablespoons white yogurt 1 teaspoon olive oil 1 tsp ketchup 1 teaspoon of veggie

Procedure:

1. Hard boil the eggs, cool them and peel them
2. Scrape the carrots and celery and cut them into thin noodles, cook them in the broth until tender, then strain the broth and mix with vinegar, salt and pepper
3. Add the gelatine to the flavoured stock, dissolve it and heat to 80 °C
4. Pour a small amount of the melted aspic into the bottom of the mould to fill the bottom, leave to set
5. On top of the layer of solidified aspic, layer root vegetable noodles, chopped sterilized cucumbers, onions, peppers, fish, chopped herbs and finally quail egg halves
6. 7. Serve the fish in aspic with fresh bread and yoghurt sauce, prepared by mixing white yoghurt, olive oil, ketchup and vegeta.